DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

DDD #75 – Vegan Spicy Citrus Black Beans

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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These are as easy as putting everything into a slow cooker & walking away.  I did not even pre-soak the beans.  You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top.  These are mildly spicy & mildly citrusy.  You could ratchet either of those flavors up or down – according to your preferences.

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Vegan Spicy Citrus Black Beans (Instant Pot, Slow Cooker or Stove Top)

Feeds 6 with rice

INGREDIENTS

1 lb dry black beans

5 cups water or stock (1 cup only if using drained, canned beans)

Juice of 2 limes

juice of 1 large lemon

juice of 1 large orange

6 garlic cloves – minced

2 (or more or less) chipotle chilies in adobo – minced

1 onions – diced

3 serrano (or jalapeno) peppers – minced (or to taste)

1 TBS  ground cumin

2 TBS dry oregano (or fresh – chopped)

2 bay leaves

2 tsp dry sage

1 tsp of salt

Squirt sriracha

Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze

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DIRECTIONS

SLOWCOOKER

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.  Cook uncovered longer if they are too wet – add water if they are too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

STOVE TOP

Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).  Boil longer if they are too watery.  Add water if they get too thick.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

INSTANT POT

Put it all into the Instant Pot & cook on manual for 25 minutes.  Drain in a colander if they are too wet.  Add water if they get too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.

Garnish with cilantro & serve with rice.  Maybe squeeze a bit of lemon, lime or orange juice onto the beans.

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DDD Ep. #68 – Vegan Moroccan Chicken with Preserved Lemon for your Instant Pot

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

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I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

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Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

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I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Instant Pot – Put all the ingredients in & use soup setting for 20 minutes.

Slow cooker – Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In all cases – add water if it gets too thick.  Drain in a colander if it is too wet.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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DDD #46 – St. Germain Gin Fizz Cocktail

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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St. Germain Gin Fizz Cocktail

Makes one real cocktail or two minis

INGREDIENTS

2 oz gin

1 oz St. Germain

1 oz fresh squeezed lemon juice

1 oz club soda

1/2 oz simple syrup

Garnish options: sliced cucumber, mint sprigs, cracked pepper

DIRECTIONS

Shake the gin, St. Germain, lemon juice & simple syrup in ice for 30 seconds.  Pour into glasses filled with ice & cucumber slices.  Top with club soda & garnish with cucumber & mint.

Consume!  Make more!

DDD Ep. #3 – Vegan Chicken Piccata

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am sharing this recipe from May 2014 because I have a new episode of my new Youtube show – Delightful Delicious Delovely & Video Vegan to go with it.  Check out the on-camera recipe here (and lease subscribe to my channel):

I always adored chicken piccata.  I love capers, I love lemon and, defiantly, I love parsley!  But, about 25 years ago, I gave up meat from mammals & poultry.  “Meat from mammals” sounds like something they found at Jeffrey Dahmer’s because – well – that IS what they found there.  But I mean I gave up red meat which, sorry folks, includes pork, and I gave up chicken & the like.  I only gave up seafood this year (because of lots of things but Fukushima was the last straw).

I miss the oddest things from the meat & chicken world.  Costco hotdogs.  Big Macs (which I would no longer eat because of pink slime etc – even if I ate meat).  Really, really rare steak.  Any real selection of any ethnic food beyond Indian.  Tacos (fish tacos).  Street cart kinda food.  And chicken piccata.

So – with all this fake meat suddenly deluging the market – I have begun to get quite busy experimenting with it.  In the past, fake meat was seitan or tempeh – which I find have flavors too specific to mask easily and tofu which has always underwhelmed me- and now soy is all GMO & shit & so I try to avoid that, too.  Then there are veggie burgers & veggie dogs – which are reasonable replacements for the real thing but they can’t be turned into chicken piccata.  And the fake breakfast sausage patties they make are great!  A decent fake bacon is still an apparition on the horizon – except for the chemical-burn inducing Bacos – which I have been known to eat, by the jar, with a bottle of red.

Sometimes, I am really gross & pathetic.

Anyway, it seems that overnight – there is a selection of fake meats in even the most mainstream supermarkets and I have been having great success with them!  Look at how delicious a vegan chicken (firecracker chicken) can be!

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Prefer beef?  Behold!

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HERE are some other vegan chicken selections from my recipe book.  And HERE are some vegan beef ones.

 

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OK – so – chicken piccata!  OK – the first time I attempted it this week – I used these cutlet things because they seemed to replicate real chicken piccata visually better.

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So – I whipped them up into a piccata & made myself that garlic baby broccoli, and some lemon-basil baby squash & some jalapeno mashed cauliflower – plated it up & commenced photographing it.  Here are the results:

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While this was all very delicious (though these cutlet-style pieces retain some of the stronger and not altogether awesome flavors of earlier faux meat products) – I did not like the darkness of the “chicken” piccata in these photos.  So – I endeavored to make it again using some chicken strip-style faux meat I had.

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I picked around in this bag & pulled out all the larger strips I could find.  I used about half this bag in the recipe here.  (UPDATE – I would suggest using Beyond Meat – if you can find it near you.)

And look at how convincingly it looks like chicken once it is cooked!  Isn’t that amazing?  I am very excited about this & VERY glad I attempted this recipe a second time.  This brand of fake chicken tastes way better than any of the Gardein products I have tried but Simple Truth products are really Kroger products & this Simple Truth folks were recently exposed as being lying motherfuckers.  Or MISLEADING motherfuckers, at the very least.   Read about the lawsuit HERE.  And PS – I once bought a few cans of Kroger pitted black olives & they tasted SO MUCH like chemicals – I actually returned the unopen cans for a refund.  That marks my ONLY return of a grocery item in my life!  I avoid Kroger now whenever I can (no pun intended!).  🙂  So – I still highly recommend the Trader Joe’s faux beef & chicken products & the Beyond Meat stuff that the coupon above is for.

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Chicken piccata is a dish that allows a bit of wiggle room.  I REALLY like capers & I love lemon – so I go heavy on these.  I will admit, I actually used real butter here but a vegan option is perfectly fine.  There is a shallot in my pictures but I forgot to use it.  Oops!

Say – have you heard?  I wrote a comedy NOVEL!!!!!  Go to http://www.BathingBook.com & find out more – and maybe BUY it!  The reviews on Amazon are pretty awesome!

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Vegan Chicken Piccata

Serves 2

INGREDIENTS

About 1/2 lb of vegan chicken (like Beyond Meat)

Flour

2 lemons – one sliced into thin rounds.  One quartered for garnish.

1/2 cup Parsley – chopped

2-3 TBS Vegan (or real – if you ain’t vegan) butter

Olive Oil

3 garlic cloves – minced

1 cup dry white wine (or cooking wine) OR 1 TBS Dijon mixed into a cup of water

Capers (I used 1/2 of a 4 oz jar – but I LOVE capers!)

Vegetable bouillon (I used 1/2 of one of the large ones seen below – enough for 1 cup stock – and I am not certain they are vegan)

S&P

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DIRECTIONS

Toss the faux chicken in enough flour to lightly coat the pieces.  Add some S&P & toss.

In a large saute pan, heat about 1 TBS olive oil & 1 TBS of whatever kind of butter you are using over med-high heat.  Add the fake chicken.  I pressed the chicken flat in the pan.

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My chicken cooked up nicely but I did have to add another TBS or so of olive oil to keep the pan from becoming too dry.  When the chicken (and this would even apply to real chicken) is heated through & browned, take it from the pan & set aside.

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At this point, I added about another TBS of butter & a dollop of olive oil & the bouillon.   Be very careful NOT to burn your butter.  Once the bouillon dissolved, I added the garlic.  After 30 seconds – THIRTY SECONDS because garlic burns fast – I added the wine.  I increased the heat to high & added HALF the lemon rounds and the capers.  I saved the other half of the rounds to put under the piccata when I served it.

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This came to a boil pretty fast & I let it do its thing there for a minute or two until it thickened just a bit.  If yours doesn’t thicken quickly, a few PINCHES of flour whisked in should help.  Add the chicken & a few pinches of chopped parsley & heat it all through.

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Once it seems hot – serve that shit up!   Plate it over a few fresh lemon rounds & garnish it with LOTS of parsley & maybe more capers & a lemon wedge.  This goes really will over pasta noodles or mashed potatoes.  I used mashed cauliflower & I was VERY pleased with myself!   I nice white wine & a veggie side & you are good to go!  Go & buy my BOOK, that is!  🙂

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Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

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Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

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DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

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Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well

INGREDIENTS

3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.)

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

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DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

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Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

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Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.

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 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily

INGREDIENTS

9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped

S&P

Garnish – chopped fresh parsley, additional capers, lemon wedges

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DIRECTIONS

Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.

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Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.

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